Oleic, linoleic, and linolenic acids are unsaturated C18 fatty acids derived from vegetable oils — olive, sunflower, soybean, and linseed being the primary feedstocks — and their esters and salts serve as emollients in personal care, drying oils in alkyd resins, and nutritional supplements. Linolenic acid, particularly in its alpha (ALA) form from linseed oil, is commercially important as an omega-3 precursor in food and nutraceutical applications. The degree of unsaturation (mono- vs. polyunsaturated) and the specific isomer (e.g., conjugated linoleic acid, CLA) can affect both classification and end-use regulatory requirements. Importers of food-grade or supplement-grade esters should be prepared for FDA review of labeling claims.

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